Stanford Lab Creates Cheese-like Product from Food Waste

A lab at Stanford University has developed a cheese-like product using food waste through a fermentation process involving fungi. The bioengineer, Vayu Hill-Maini, indicated that this innovative method transforms waste into a product similar to Pecorino or Parmigiano. Concurrently, UK-based Fermtech is utilizing cocoa shells, typically discarded, to produce a cocoa powder substitute. Spanish company MOA Foodtech is also innovating by training AI to identify optimal substrate and microorganism combinations for fermentation, reportedly scaling from one bioprocess in two weeks to 300 per hour.